Trout & radish ceviche

• trout↗250g g

  or salmon, skinless and deboned (it must be fresh)

• limes↗2

  juiced, 1 zested

• spring onion↗1

  finely chopped

• red chilli↗½ large

  finely chopped

• coriander1 small bunch of

  stalks only, finely chopped

• radishes↗5

  very thinly sliced

• extra virgin olive oil↗1 tbsp tbsp
• garlic chives

  (optional) and tortilla chips, to serve

Step-by-step instructions

1. 1

   Cut the fish into 1cm cubes, then put in a bowl with the lime juice and zest, a pinch of sugar, the spring onion, chilli and coriander stalks. Toss together, cover and chill in the fridge for 2 hrs.

2. 2

   Stir 1-2 tsp sea salt (enough to taste) and the radishes through the ceviche. Spoon onto a plate, drizzle over the oil and scatter over the garlic chives, if using. Serve with crunchy tortilla chips on the side to scoop up the fish.